Jammy Fire-Roasted Tomato Sauce + Pasta

Image courtesy of Unsplash

Ingredients:

1 32 ounce can fire roasted tomatoes

6-7  tablespoons of butter (cut into pieces)

5-6 cloves of garlic, peeled and crushed

¼ - ½ teaspoon of red pepper flakes

2 tablespoons of Worcestershire sauce

Pinch of sugar

1 box bucatini pasta

Method:

Grease the bottom and sides of a 9 x 13 baking dish. Dump all the ingredients (except pasta) into the dish and stir together. Season to taste with salt and pepper. Place in a preheated 425 degree oven for 35 minutes to an hour until the sauce is “jammy.” The time will depend on whether you use whole or crushed tomatoes. 

Halfway through the baking time, start cooking the pasta. When the sauce is done, use a potato masher or the back of a wooden spoon to get the large lumps out, and then mash everything together well until it forms a cohesive sauce (about a minute). Add a little saved pasta water to the sauce to loosen it if needed. 

Serve with heaps of Parmesan cheese.